The modern method is to oxygenate huge vats of acetobacter-inoculated young wine as it's fermenting to produce a final mixture that is between 15 to 20% acetic acid. While I do not share his joy for sauerkraut I do enjoy fermented pickles. Wish me luck! I’ve never fermented anything before so this will be a great way for me to start. Let cool to … These pickles are amazing! Flavor control. I do it a little differently than you do. Instructions. This is the method I use: Make salt brine. Melissa lives with her husband and two children in their own little house in the big woods in the foothills of the North Cascade Mountains. 3. Why fermented pickles??? Thank you as well for the link to the book on fermented vegetables as well! , Melissa, My father once told me the worst “licking” he ever got from his father was when he got caught drinking the juice off the top of the sauerkraut barrel – lol…On the farm in the late 20’s they used a wooden barrel to ferment their sauerkraut for a family of 12. Trying your salt brine pickles- this is day 2 1/2. I HAD to try the recipe right away and do not have fermentation lids for my large Ball jar, so am using the regular band with commercial grade plastic wrap replacing the center of the lid, and a brine filled baby food jar for the weight. Pickling without vinegar allows vegetables to naturally ferment through a process known as lacto-fermentation. So far, so good. Mom used to use canning salt. Fermented pickles health benefits are many because the food is still raw and has the addition of probiotics, score! There are about a dozen small pickles in the jar, so, they are a little pricey compared to pickles in vinegar. Add 3T fine sea salt to a quart of warm water. Buying fermented pickles from the store may be slightly pasteurized, however, for consistency and the safety of transporting the product. These are NOT your regular vinegar pickles you'll find in the grocery store. Vinegar Pickles vs Fermented Pickles Traditionally, a lot of food was preserved by nourishing beneficial bacteria, and only took a few easy ingredients. Instructions Rinse the cucumbers and place in an ice-water bath, to crisp them up (10-20 minutes). I use regular tap water which has never affected the fermentation. I should have just scrolled to the bottom instead of reading and reading…. No heating up the kitchen as with traditional canning (don't worry, I still do several runs of regular pickles so my water bath canner doesn't feel jealous or left out). Yes, the answer is yes. Some fermented foods are pickled, and some pickles are fermented. No. Vinegar use just kills the lacto bacillus that you are trying to introduce back into your diet. As a result, we can store them at room temperature in their sealed jars for a long time without spoiling. Place cucumbers and dill in the jar/s. While we know that the combination of acid, spices and, in some cases, sugar creates the cucumber-based food called the pickle, choosing what type of pickle you want to make is your first step. What a great memory of your father. Vinegar has a pH of around 2.4%. And while those are good — I love anything sour and salty — … Sugar-free, many canning recipes use some sugar to help cut the strong vinegar taste (it's never safe to lower the amount of vinegar to taste when canning, as this lowers the acidity level). 1. My water bath canner takes quite a bit of water to fill it up, but with fermented pickles, I'm only using 4 cups of water for a 1/2 gallon jar of pickles. Just a few simple ingredients are all you need for these gut-friendly, healthy, and probiotic pickles. They're ready to eat in about a week, whereas I let my canned pickles sit for at least 6 weeks to develop more flavor. Fermentation is a form of food preservation, especially for vegetables. These ingredients include tannins that will help keep the pickles crispy and crunchy. Today wrap center is puffed, but not to bursting. Thank you! (Use these 7 tips for crunchy pickles every time.). great-grandmother's mustard pickle recipe, fermentation actually makes the food more nutritious, Redmond's Real Salt and buy it in a 10-pound bucket for the best deal, Hand Made: The Modern Guide to Made-from-Scratch Living, Bread & Butter Refrigerator Quick Pickles, https://www.amazon.com/gp/product/B00M40ANSI/ref=ppx_yo_dt_bs_asin_title_o09_s01?ie=UTF8&psc=1, Raising American Guinea Hogs with Cathy Payne, How Homesteading Helped Lyme Disease Recovery, We Covered Half the Garden in Wood Chips (18 Month Update), What To Do FIRST On Your Homestead (Or What To Do NEXT). You may substitute hot paprika, cayenne, or Aleppo pepper) 1 Tablespoon Fresh Dill Seeds. We don't want chlorine, you can either boil water with chlorine in it for 10 minutes or let it sit on the counter overnight. Canning these ruins the wonderful gut bacteria and because these are a salt brine they’re not safe for canning (canning uses vinegar). But once I finally found the recipe, it turned out to be quite short and easy to remember. I tried fermenting once and was scared to eat the food because it seemed to smell rotted to me. When he died in 1978 we found 10-12 cans of sauerkraut juice in his pantry. Remove both the stem and blossom ends off the cucumber. The pioneers had cool spots such as root cellars, spring houses, dugouts (ice houses), etc. Everything used to make vinegar pickles is sterilized (that means everything is killed), and then the high – acid vinegar goes in to keep everything dead.. So why can’t we use canning salt? Melissa K. Norris and Pioneering Today LLC is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. You can use some to jump start the next batch provided it’s not been sitting without any other vegetables in it for longer than 2 weeks (otherwise the culture begins to die off without any food source). Lacto-fermented pickles are cultured, and full of priobiotics. I take the weights out once I put them in the fridge as long as the vegetables stay beneath the brine level. While I like my pickles, I’m like you, I’m not so fond of it as a beverage, lol. Kristen, So how do we not we will not poison ourselves until we gain experience and know what we are doing? I just use the above brine recipe and blanch the beans in boiling water for 2 minutes, rinse until cool, add 4 cloves of smashed garlic to the jar with 2 heads of fresh dill (you could also use 1 Tablespoon of dried dill seed), and add the brine. This is perfect at the beginning and end of the growing season when you usually don't have enough cucumbers ready at the same time to can a full run (aka batch). It's recommended to use bottled spring water, filtered water, or well water. ), 8. Headspace is the space between the top of the jar and the top of the food). Stir salt into water until it's dissolved. Your email address will not be published. Some veggies are simply preserved using vinegar or lemon juice. I think the first thing I’ll ferment is mixed vegetables for my husband. Fermented pickles make … Good for any pickled vegetables. Even refrigerator pickles are different than fermented pickles. Pickles Made In Vinegar This level of pH can be achieved by soaking the vegetables in vinegar. Old Fashioned Fermented Garlic Dill Pickles use no vinegar. Fermenting, Food Preservation, Healthy Snacks, Miscellaneous, Recipes. While fermented foods are not considered shelf-stable after their initial ferment (they need to be stored in the refrigerator for long term storage), they will keep in the fridge for months. Clean glass jar or pickling crock (I prefer a Mason jar for everything except sauerkraut), Fermenting weight (you can use a ziplock bag or a small baby food jar filled with water but I prefer these, Fermenting Salt (table salt won't work, you need a salt that has minerals and nutrients in it, I use, Pickling spices, caraway seeds, or mustard seeds (optional). Fermented pickles will keep for up to a year in the refridgerator in the original brine. Mix up your brine – Use 2 Tablespoons of salt to 1 quart (4 cups) of water. Clean 1/2 gallon (or 2 wide-mouth quart jars) Mason jar. The fermented pickles are alive! In a measuring cup pour in the water, mix in the salt until dissolved. Something many of our great-grandparents knew how to make and had barrels full of fermenting pickles in a crock. Eating healthy should still be delicious. Preserving garlic in apple cider vinegar is extremely easy, requiring very few steps. When you only have a small number of ripe cucumbers, you can still preserve them, because as long as you have enough jars, you can make as many (or as little) jars as you want. https://www.theprairiehomestead.com/2015/08/fermented-pickle-recipe.html Wash all equipment very well – It's important you're working with very clean supplies as you don't want to introduce any bad bacteria (or even soap residue) to your ferments. you can add 1 fresh grape leaf to the bottom of the jar for a crispier pickle, make sure you remove both ends of the pickles. Between boiling up your vinegar, packing your jars, loading up your water bath canner and getting that beast to boil, it’s too much work to do in small batches. Which pickles are fermented? Hello. If they're not “tangy” enough, let them continue to ferment. But, not all pickled vegetables are fermented. Ya'll know how much I love me a good, crunchy pickle… every year during harvest season I'm whipping up batches of my great-grandmother's mustard pickles, these fermented pickles, bread and butter refrigerator pickles, and I can't forget my favorite pickled asparagus recipe that I make in the early spring! In fact, a pickle that has simply soaked in vinegar is technically not a pickle at all. I hope you enjoy them, let me know how they turn out. They would pack their harvest into barrels and crocks with water and salt and leave them to do their thing. I don’t have any fresh dill and hate to spend the money on it since it’s hard to find and pricey. There are basically three different ways to make pickles: canned pickles, vinegar refrigerator pickles, and with a fermented brine. what is the difference in taste between fermented and refrigerated or canned pickles? Cheap, your main ingredient besides the pickles is a couple of Tablespoons of salt and water. Nope! Makes you feel like Ma Ingalls and a real pioneer, which is totally a legit reason in my book. I have some of it. Check the taste of your pickles after a few days. Place a weight into the jar to keep the food beneath the brine surface. 6. A regular two-piece canning lid can work. With fermented pickles though, all you have to do is harvest your pickles, wash them, and drop them in a saltwater solution, and cover them for a few days. When we do this, we cook both the pickles and the brine. Instead, these are fermented with salt. Did the pioneers use Celtic sea salt. I hope it turns out wonderful. I’ve used it for the last year or so, and it works very well and is lighter and more affordable than crockery. Boiling water, boiling brine, all equals raising the temperature by several degrees and no one wants that happening in the hot summer months. If you don't have a fermentation lid, be sure to burp your jar every day or two. BTW beginning in 1990, I developed a method for applying Kraft paper to floors, along with amazing … 3 … There you have it, my fermented pickle recipe. Raw fermented pickles are filled with probiotics, which are great for your gut. Fermented dill pickles are not the same as vinegar or refrigerator pickles. Filter brine through paper coffee filters to reduce cloudiness, if desired. Melissa K. Norris inspires people's faith and pioneer roots with her books, podcast, and blog. Place a lid on the jar – preferably a fermenting lid as pictured below, the goal is to keep the oxygen out and make it airtight. Melissa, thank you so much for this recipe. The taste: Because these pickles are cooked and aged in vinegar these tend to be the most acidic or ‘sharp.’ The texture can be a little soft if processed for too long. Sounds like they over fermented or got some bad bacteria in them. It takes a few days. These … Not at all. If you’d like to try your batch with canning salt, go for it. So today is day 4 of the fermenting so I tried my pickles. These garlic and dill pickles are naturally fermented and result in a salty and sour pickle that's both crunchy and reminiscent of a classic old-fashioned deli pickle. Thank you for being so thorough with your recipe and instructions! Of they need to be refrigerated how did pioneers and people before electricity do it? Although many recipes for homemade pickles call for using vinegar, the traditional method of pickling involves fermenting the vegetables. Taste your pickles after 2 days and continue to ferment until desired sourness is achieved. I really enjoyed the fermented veggies video and will make some this week! The ingredients on my bag of canning salt are as follows: SALT. But if your goal is to make vinegar, then you'd deliberately introduce acetobacter to your fermenting wine. Put the jar in a warm area (70 degrees Fahrenheit is ideal but anywhere from 65 degrees to 80 degrees Fahrenheit is fine) out of direct sunlight and not next to any appliances. Plus if vinegar isn’t organic or non-GMO certified, then it’s often processed from genetically modified corn. Have you ever had a traditional fermented pickle or saltwater brine pickles?f, Filed Under: Fermenting, Food Preservation, Healthy Snacks, Miscellaneous, Recipes Tagged With: fermented pickles, Home food preservation, saltwater brine pickle. I’m working on Sauerkraut and don’t always have room in my refrigerator. If I get more in depth into this I’ll have to check this book out so I can venture down an avenue with more veggies to ferment! Gather all your ingredients – this recipe whips up super quickly when you have all your ingredients and supplies ready to go. Saltwater brine pickles are also known as fermented pickles, but in reality, they're both just old-fashioned salt and water pickles that have gone through a natural fermentation process. Stop spreading myth. But the , as the video goes on and I’m thinking they are already supposed to be in the refrigerator, you say, “taste-test and move to refrig within 4-10 days. There’s no vinegar so you don’t have that bite but it’s tangy from the fermentation, a different type of sour flavor. Making fermented pickles: The directions to ferment pickles is so easy, even your kids could do this (if you allow them to use a knife, that is). Love the article by the way. Add 1 fresh grape leaf, oak leaf, horseradish leaf, cherry leaf or 1 tsp black tea to your jar before fermenting. Cucumber brines are also made in home cooks with salt and vinegar brines. These are old-fashioned brined lacto-fermented pickles. Place a weight into the jar to keep the food beneath the brine surface – This is very important, if food rises above the liquid, it may mold. I prefer glass over plastic, but I must confess, this Korean fermenter has turned out the best kimchi and sauerkraut I have ever made. They also would eat things past the point of ferments most of now days would enjoy if it got too warm and kept fermenting. I just share the tips I’ve found to be most helpful with others for their success. Vinegar pickles, or pickles that you would be canning, use vinegar to flavor the cucumbers, and heat sterilizes the food, killing any beneficial bacteria. Thanks for your great recipe! and I only had 2 cucumbers from the garden! You see, the vinegar pickles are dead. Warm up one cup of the water on the stove, and stir in all the salt until dissolved. These vegetables are not fermented (even though vinegar itself is the product of fermentation) and hence do not offer the probiotic and enzymatic … My understanding is the pioneer’s salt wasn’t as refined as our salt today is. I all ready know the benefits of brined food, we were raised this way, reading the original Mother Earth News. Pack your vegetables … Take off the fermenting lid and replace it with a two-piece metal canning lid and band. Thank you for all the informational podcasts Kay Morris. This means your digestive system won’t reap any rewards from vinegar based pickles. You might have missed it, but I’ve stated several times that any unrefined sea salt is fine, but the Celtic brand has the most minerals in it. Thank you for letting me know!! Yes, pretty normal with pickles, after they go in the fridge that tends to settle down some. However, you'll need to observe your ferment carefully and, if pressure is building, give your jar a burp every day or so by unscrewing the metal band until you see the air escape, then tighten the band again. I have scaled down the recipe I found in Real Food Fermentation cookbook.. I also boil the water with the table salt in it.. You did a wonderful job with instructions! Pickles are easy to make using just a few ingredients, but the way you make them indicates the type of pickle you will get. While I adore my canner, I'm discovering fermented foods are quickly becoming my second preserving love. It’s a mouthful, in more ways than one, but these are the pickles … I had a jar of fermented green tomato pickles last an entire year! After a day or two, you'll notice the presence of bubbles and you may notice a cloudy brine. How to Make Lacto-Fermented Dill Pickles. Pack your vegetables into the clean container leaving a 2-inch headspace – Even though we're not canning this recipe, headspace is essential to ensure all food stays submerged below the surface of the brine. Apple cider vinegar is a prebiotic and naturally fermented food that supports and feeds the probiotics existing in the gut, contributing to a healthier environment in the body. Vinegar refrigerator pickles can have some type of fermentation going on, depending on the type of vinegar you use. With the crock, I fill with the boiled salted water and put a heavy plate and/ or heavy bowl. The Bread and Butter pickles are not fermented, but pickled with the vinegar method (I believe this was so they could fulfill their demand). When I opened the jar a bunch of bubbles rushed to the surface and when I taste tested a spear it was like biting soda, it fizzed in my mouth. When she's not wrangling chickens and cattle, you can find her stuffing Mason jars with homegrown food and playing with flour and sugar in the kitchen. Making fermented pickles are relatively easy and can be done with pretty much any fruit or vegetable. My wife recently started fermenting food using your method, and it’s borderline addictive – perhaps an indicator that my gut was craving something. Vinegar may help control blood sugar. Please clarify. Allow the pickles to ferment at room temperature until they turn from vivid green to a dull green, and … Thank-you for your website and videos…I’m getting ready to try fermenting pickles, however, I was also wondering…though quality of product affects the end result you said, is there any way to do some pickling with cucumbers that have gone soft? (You can usually tell pressure is building up when the metal lid is domed upward. Do the pickles contain vinegar? A pickle is simply a food that’s been preserved in a brine (salt or salty water) or an acid like vinegar or lemon juice. Ingredients Before we had refrigeration, freezers, and even one of my main loves in life, the Mason jar, fermented foods were a common food found in many pioneer homes. While this is a pricey snack or ingredient to my macaroni salad, it’s well worth it and I will definitely order again. I’ve never liked pickles before so I thought I’d try these for the lack of vinegar, and I did like it it just scared me!! Technically speaking, fermented vegetables are pickled because of the salt bath used to kickstart the process. Inner lid adjusts to liquid level and seals out air. These are totally free and you're getting your veggies in. As fresh as possible is best. 2. The video first degrees for 12-24 hours then put in refrig. After a day or two you'll notice the presence of bubbles and the water will turn cloudy. Outer lid seals out smells for those who don’t appreciate fermented foods. Saves on water. Ferment for 4 days. The cucumber pickles are generally Lacto-fermented in a saltwater brine. That’s not a myth, but obviously, you can use whatever you want, I prefer to give people the full information and what has worked best for me over the years. Listen in below to the full podcast, Episode #92 Old-fashioned Saltwater Brine Pickles, of the Pioneering Today Podcast, where we don’t just inspire you, but give you the clear steps to create the homegrown garden, pantry, kitchen, and life you want for your family and homestead. I was wondering if the pickles could be canned instead of putting them in the refrigerator. Ron, It depends on what color and if it’s truly mold or a yeast layer. Once you know how simple they are to make at home, you'll never need to buy them again! They have a trendy name today as fermented vegetables are quickly becoming popular again, but they're really one and the same. This makes it very easy to take your vegetables prepare them and then store them in jars and cover with vinegar. 1 Teaspoon Black Peppercorns. Taste test on day 4 and when it’s strong enough for you move it to the fridge. Storage was the original purpose for fermenting food in the first place. That said, we’re left with some salty, post-pickle water and don’t want to waste it. Can I water bath these when they are done fermenting for longer shelf life? Store finished pickles in the refrigerator. They will keep for months in the fridge, but they're not shelf stable for the pantry. While tasty, they do not have probiotic benefits. If you want a canning pickle it’s best to use a straight canning recipe. Vinegar and fermentation both preserve your pickles by creating an antimicrobial environment. It's the acid that produces a tartness to the vegetable and the carbon dioxide gives it that fizzy, almost carbonated effect. Fill jar with pickles and hot brine, leaving 1/2-inch headspace. But mother’s recipes were all divided up, so I was just looking for a quick reference. Make a 2-3% brine using the water and the salt. Once properly fermented, the acid keeps the vegetables safe by inhibiting bad bacterial growth. https://feedingbytes.com/2013/07/no-vinegar-russian-pickles well. When you water bath can pickles in a vinegar brine, you're essentially killing all organisms that may cause the pickles to spoil when stored at room temperature. How to Preserve Garlic in Apple Cider Vinegar. Canning fully fermented pickles is a better way to store them. Thanks. My short attention span made it pretty hard to get through the long preamble. Store-bought pickles are usually NOT fermented. Just like any pickle making, the freshness, and quality of ingredients are going to determine the end product. Fermented pickles in particular can be a great fermented food choice.. I’ve been crocking pickles for about 50 years and mostly using glass jars but some times using the crock from my grandmother and mother. There is absolutely no problem with using canning salt. Am considering poking tiny hole with sterile needle to let it force air out but should not let air in. And fermented cucumber slices make a delicious snack! 1 Teaspoon Piment d’Espagne (Hot, dried pepper from the Basque region of France. A time-saver, seriously, I can have a 1/2 gallon jar of fermented pickles going in as little as 10 minutes. Dad truly loved his sauerkraut juice. It's a form of using a saltwater brine that creates a fermented culture of beneficial lactic acid microbes! Haha. Question once you use this form of preserving candy you can, or seal the jars to stay shelf stable? Melissa, The difference here is you still pour a hot vinegar-based brine over the pickles, but instead of water bath canning them, they're placed in the refrigerator. The microbes will develop turning the natural sugars of the foods into lactic acid. Hi Val, if you don’t mind the pickles being soft then you can use them, but they’ll turn softer than they are currently. Take off the fermenting lid and replace with a two piece metal canning lid and band. Place a lid on the jar, preferably a fermenting lid below, the goal is to. Or do I need to pick them when they are babies? I use soft cucumbers to make all of my relishes, as they’re soft anyway and cut so small, it doesn’t really matter. 5. This process for pickle making requires maintaining the pickle barrel, crock, plastic bucket or food grade container of your choice at approximately 85° Fahrenheit for 6 weeks. So, aren’t they the same? You’re so welcome! Plus they allow me to put cucumbers up as they're ripe in the garden. Why you need to be making fermented pickles NOW: Ingredients Needed To Make Fermented Pickles, Resources for Making Fermented Brine Pickles, cucumbers to fill wide mouth 1/2 gallon jar. While there is certainly enough room in my heart for both fermented pickles and my beloved great-grandmother's mustard pickle recipe, fermented pickles have not been heated and the naturally occurring enzymes and beneficial vitamins are still fully present (even heightened!). (Be sure to read my tips below on how long to ferment the pickles.). For example, raw apple cider vinegar … Placing the fresh dill and garlic and cucumbers, then I add the boiled salted water, I leave lid off and then put lid on. You can absolutely slice them for this recipe! (I like a strong sour taste, but not all do.). They’re all going into a gallon jar of pickles that will contain no vinegar, will never be heated or boiled, and will not see a lick of refrigeration. It’s not a myth, there aren’t the other minerals in there that the good bacteria thrive on, which is why it says CANNING salt, and this is fermenting, so the other salts that were recommended in this post are the best salts to use for fermenting. If so where did they get it. Make your brine, use 2 Tablespoons of salt to 1 quart of water (4 cups). To can them, pour the brine into a pan, heat slowly to a boil, and simmer 5 minutes. Deborah, Do you think dill seed would work in place of the fresh dill? If you start with a limp cucumber, you will NOT end up with a crunchy pickle. 1 Tablespoon Coriander Seeds. https://www.amazon.com/gp/product/B00M40ANSI/ref=ppx_yo_dt_bs_asin_title_o09_s01?ie=UTF8&psc=1 Fill the jar with the brine a 1 inch head space. Melissa, hi. Let pickles sit! Since our cucumbers are a larger size, is it possible to slice these and it still work in this recipe? We made some pickles that were way too salty, so I’m guessing we used too much salt. Their saurkraut is also fermented, and treated with low heat (under 135 degrees) to slow the fermentation, as they otherwise would have trouble with exploding and leaking jars. Follow these steps to get started. No, these don’t have any vinegar so they’re not acidic, and canning them would destroy all the probiotic and good bacteria we get from fermenting. Ever needed a fermented pickle recipe? Like, they really stink. The beauty of fermented food is that fermentation actually makes the food more nutritious due to being more easily digested and used by your body because of the cultures. The gist: Vegetables are covered with hot vinegar in mason jars and boiled to preserve them. Hope it works- got 3 friends waiting to try them…besides my husband and I! Once pickled, there's an explosion of vitamins, enzymes, probiotics, beneficial acids, and most importantly… a delicious crunch! The naturally occurring bacteria (and sometimes yeasts) will break down the sugars in the vegetable into acid, carbon dioxide gas, and other flavor compounds. Thanks so much! Unlike water-bath canned pickles made with vinegar, these are fermented in a saltwater brine and boast healthy probiotics. The blossom end contains an enzyme that will result in mushy pickles. Foodie Pro & The Genesis Framework, WellPreserved On-Demand: What to do with Pickles, Fermented Turnip Pickles (like in Shawarma), « Dehydrated Tomato Skin and Seeds (Leftovers from Sauce Day), Preserving Autumn – Dehydrated Onion Flakes ». There are certainly places for all the above methods, but fermented pickles have my heart because they're the quickest and easiest recipe to follow. Think probiotics exactly as God made them. Is that normal?? These are VERY bubbly… and they stink. 7. A podcast and a video should more than suffice for my lack of cooking ability. The pickles have a great flavor (not as sour as vinegar pickles) and a satisfying crunch. These are joyous signs that your ferment is working! When they're done fermenting, they must be moved to the fridge or a similar cold area. It’s all on flavor preference, fermenting is nothing like canning so you can’t poison yourself. Many easy pickle recipes use a combination of white vinegar, water and salt to make cucumbers that taste like pickles. Thank you Melissa for sharing your experience! Additionally, sealing vinegar pickles in a hot water bath is very common. These are joyous signs! Real Jewish deli pickles and all the fermented goodness that is amazing for your gut health and immune system! Use a fermentation lid. That's really all it takes to ferment your pickles. He love it. With canning pickles, you're kind of stuck with the pucker power of the vinegar for safety reasons, but with fermented pickles, you can “lessen” the sour punch by shortening the number of days you allow it to ferment. Free probiotics and gut health. Could you share your canned vinegar pickle recipe? It takes a little longer with the crock, but with jars it takes anywhere from 3 to 4 days.. I’ve been successful with this for a very long time and recipe is from my Grandma and mom.. Can I reuse the brine?
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